AGRICULTURAL AND NUTRITION RESEARCH LABORATORY (ANRL)

 

General objectives of the process

§  Increasing the quality of laboratory results through proficiency testing and internal quality control techniques

§  Providing fast and quality analytical services for EIAR researchers

§  Maintaining the ISO/ IEC 17025 accreditation of soil and Dairy laboratories and increasing the scope of accreditation

§  Conduct quality laboratory researches related to agriculture

 

Research Programs

 

1.   Agricultural Chemistry Research Program

The Agricultural Chemistry Research Program undertakes research with the theme of quality assessment of agrochemicals and veterinary drugs, physico-chemical profiling and characterization of agricultural products and its environment, food, feed and agri-environment safety assessment and development of innovative analytical methods. Under the Program, there are four projects each contain different activities. Each projects and activities under the projects are listed below.

 

1.1.Physico-chemical profiling and characterization of agricultural products

§  Characterization of physico-chemical composition and nutritional profile of cabbage and lettuce vegetables at western Showa highlands          

§  Characterization of physico-chemical composition and Nutritional profile of apple and peach fruits grown at western Showa highlands        

 

1.2.Quality assessment of agricultural inputs and its environment (soil and water)

§  Phosphorus sorption characteristics and external p requirements of selected Ethiopian institute of agricultural research stations soils

 

1.3.Development of NIRs models and validation of analytical methods used to characterize complex agricultural matrix

§  Soil test method ruggedness for sample storage condition and time

§  The influence of liming on P bioavailability with different soil P test methods on acidic soils of Ethiopia

 

1.4.Evaluation of toxic heavy metals in agricultural products and their environment          

§  Assessment of heavy metals contamination under selected vegetables grown around Holeta and Burayu areas

§  Assessment of heavy metals contamination under dairy products around Holeta and Burayu Areas

 

2.   Food Science and Nutrition Research Program

 

2.1.Development of alternative food products         

§  Demonstration and popularization of improved whey based beverages to small-scale dairy farmers at Welmera district and fruit juice traders in Holeta.

 

2.2.Characterization and quality improvement of staple foods in Ethiopia      

§  Optimizing nutritive value of traditional foods by using whey  produced from acid and heat coagulated cheese types 

§  Detection of chemical adulterants in milk and milk products from major milk shed areas of Ethiopia

 

2.3.Development of food processing technologies

§  Evaluation of pot in pot preservation techniques on shelf life of fruit and vegetables      

§  Optimization of traditional preservation methods for Ethiopian-cottage cheese quality using salt and black cumin (Nigella sativa)  powder          

§  Effect of  storage time and methods  on malt quality attributes of malt  barley variety

 

2.4.Evaluation of food product making quality of improved crop varieties      

§  Assessment of potato quality and sensory acceptability in central highlands of Ethiopia

§  Evaluation of nutritional and sensorial quality of bread prepared from blended flour of sweet Lupin and wheat varieties           

§  Development of food recipes from sweet lupine         

§  Nutritional and sensory evaluation of bread and extruded snacks prepared from triticale and wheat blend

§  Nutritional and sensory evaluation of Injera prepared from barley and Tef blend

 

3.   Agricultural Microbiology Research Program

 

Food safety is a major focus of food microbiology. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce bacteriocins, can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophages, viruses that only infect bacteria, can be used to kill bacterial pathogens. Thorough preparation of food, including proper cooking, eliminates most bacteria and viruses. However, toxins produced by contaminants may not be liable to change to non-toxic forms by heating or cooking the contaminated food due to other safety conditions.

 

3.1.Microbial food safety investigation           

§  Detection and Quantification of Aflatoxin in Cow Milk from Selale and Around Addis Ababa. Smallholder Dairy Farmers          

§  Isolation, identification and characterization of meat spoilage microbes and determination of their Spoilage potential around Addis Ababa.          

 

Achievements:

§  Fruit flavored whey based beverages using cultural and industrial techniques were prepared.

§  Method validation for soil total nitrogen and organic carbon analysis were determined and implemented successfully in soil laboratory of Holeta

§  Different released food and malt barley verities nutritional profile were determined and the best verities were selected

§  Nutritional profile of different released food and malt barley varieties’ were determined and the best varieties were selected

§  The Soil Laboratory of ANRL participated proficiency testing (PT) since October 2016 on accredited parameters of Total Nitrogen, Organic Carbon and Available Phosphorous tests through the PT provider of WEPAL, Wageningen University, the Netherlands sponsored by PTB Germany project and based on the results, the laboratory demonstrated competency in delivering reliable analytical results.